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FDSV B56: Special Project in Foods and Nutrition
1.00 Credits
Bakersfield College
Research and project development in special interest areas relating to the food service industry. Topics must extend study beyond the current curriculum and require departmental approval. A minimum of 18 hours for outside-of-class assignments is required. Prerequisite: Completion of the first-year curriculum of the foods and nutrition program with a grade of "B.' ' Recommende d: Reading Level 5 or 6 anrecommendation by faculty member. Hours: 18 seminar. Repeat: 1, not to exceed 2 units. CCS: Occupational Education. Not Transferable: Associate Degree only.
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FDSV B57: Purchasing
3.00 Credits
Bakersfield College
Discussion of the food purchasing activity for foodservice operations and product information from a managerial perspective. Emphasis on purchasing policies and procedures, principles of selection and procurement and standard purchase specifications. Recommended: Reading Level 5 or 6. Hours: 54 lect/disc. Field trips may be required. CCS: Occupational Education. Not Transferable: Associate Degree only.
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FDSV B57 - Purchasing
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FDSV B58: Supervision in the Hospitality Industry
3.00 Credits
Bakersfield College
Emphasizes basic knowledge of the first-line hospitality supervisor's role and responsibilities. Principles of good people management are presented in terms of how they apply on the job. Topics include communications, motivation and work climate, job descriptions, recruitment and selection, performance evaluations, employee discipline, planning, decision making and problem solving, delegation and controlling. Recommended: Reading Level 5 or 6. Hours: 54 lect/disc. Field trips may be required. CCS: Occupational Education. Not Transferable: Associate Degree only.
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FDSV B59: Food Production Management
3.00 Credits
Bakersfield College
Course provides a basic understanding of food production, kitchen management, and quality control for all segments of the foodservice industry. Prerequisite: FDSV B52, B55a, B55b, and B55c or B55d. Recommended: Reading Level 5 or 6. Hours: 54 lect/disc. Field trips may be required. CCS: Occupational Education. Not Transferable: Associate Degree only.
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FDSV B60: Cost Control for Foodservice Managers
3.00 Credits
Bakersfield College
Basic principles of cost control for foodservice managers. Application of basic accounting procedures to cost control. Recommended: Reading Level 5 or 6. Hours: 54 lect/disc. Field trips may be required. CCS: Occupational Education. Not Transferable: Associate Degree only.
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FDSV B60 - Cost Control for Foodservice Managers
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FDSV B64a: Clinical Work Experience in Health Care Facilities-Diet Therapy
2.00 - 3.00 Credits
Bakersfield College
Role and responsibilities of the dietetic service supervisor in health care and community foodservice operations. Application of standards, principles and techniques of basic nutrition, diet therapy, nutrition assessment, patient nutrition education and patient/staff communications. Course provides 90 hours directed unpaid clinical work experience in an approved health care facility. Prerequisite: NUTR B10 and completion of or enrollment in NUTR B50. Recommended: Reading Level 5 or 6. Hours: 90 directed clinical work experience. Field trips may be required. CCS: Occupational Education. Not Transferable: Associate Degree only.
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FDSV B64a - Clinical Work Experience in Health Care Facilities-Diet Therapy
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FDSV B64b: Clinical Work Experience in Health Care Facilities-Management
2.00 - 3.00 Credits
Bakersfield College
Role and responsibilities of the dietetic service supervisor in health care and community foodservice operations. Application of standards, principles and techniques of leadership and human relations; personnel selection and supervision; fiscal management; evaluation of dietary services; food production and service; purchasing; and sanitation and safety. Course provides 90 hours directed work experience in approved health care facilities. Recommended: Reading Level 5 or 6. Hours: 90 clinical directed work experience. Field trips may be required. CCS: Occupational Education. Not Transferable: Associate Degree only.
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FDSV B64b - Clinical Work Experience in Health Care Facilities-Management
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FDSV B66: Food Based Menu Planning for Child Nutrition Programs
3.00 Credits
Bakersfield College
Basic principles and procedures of menu planning for Child Nutrition Programs to meet the requirements of the School Meals Initiative for Healthy Children emphasizing food based menu planning. Recommended: Reading Level 5 or 6. Hours: 54 lect/disc. Field trips may be required. CCS: Occupational Education. Not Transferable: Associate Degree only.
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FDSV B66 - Food Based Menu Planning for Child Nutrition Programs
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FDSV B67: Child Nutrition Program Management
3.00 Credits
Bakersfield College
Emphasis on knowledge and skills required by site manager in elementary and high school programs to manage a nutritionally sound, cost effective child nutrition program. Recommended: Reading Level 5 or 6. Hours: 54 lect/disc. Field trips may be required. CCS: Occupational Education. Not Transferable: Associate Degree only.
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FDSV B70a: Basic Professional Baking
1.00 - 3.00 Credits
Bakersfield College
Commercial production of baked products including yeast breads, quick breads, pies, fruit desserts, cookies and cakes. Decorative work and product presentation are demonstrated. Uniforms are required. Recommended: Reading Level 5 or 6. Hours: 9 lect, 27 lab. Field trips may be required. CCS: Occupational Education. Not Transferable: Associate Degree only.
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